Margan Family Winegrowers

The brand has a loyal band of fans, and has won critical acclaim as well as being awarded 16 major trophies in National and International wine shows including….


Royal Sydney Wine Show 1999 –
Leo Buring Trophy (Most Successful Exhibitor in Current Vintage)


Royal Sydney Wine Show 2000 –
Leo Buring Trophy (Most Successful Exhibitor in Current Vintage)


Royal Sydney Wine Show 2001 – Trophy Best Wine - Small Producer


NSW Wine Awards 2003 – Trophy Best NSW Young Dry Wine


Decanter World Wine Awards 2004 – Trophy Best Australian Sweet Wine
Decanter World Wine Awards 2004 – Trophy Best Internat. Sweet Wine

andrew margan - vigneron, winemaker

Andrew’s family first planted grapevines in the Hunter Valley in the 1960’s on the DeBeyers property bordering Tyrrells in Pokolbin. As well as two science degrees, Andrew had a ‘hands on’ apprenticeship with the late, great Murray Tyrrell who was one of the best winegrowers of his time. He taught the importance of the relationship between vineyard and the finished wine, which is exactly what Andrew has based his current winegrowing philosophy on.

To further his experience, Andrew also spent six years as a ‘flying winemaker’ traveling between European and Australian vintages several times per year. He was mainly based in the Bordeaux wine region of France (including a year as winemaker at Chateau Rahoul in the Graves) but also made wine in the newly reformed C.I.S. State of Moldova. During the 20 vintages he spent at Tyrrells he was involved at many levels, including the winemaker in charge of all the non-wooded white wines (and all of the semillons) from 1989 till 1994.

In 1997, having achieved the status of Marketing Manager at Tyrrells, Andrew decided to fulfill a long held dream and launch his own wine brand named, MARGAN. He and wife Lisa chose to settle in the beautiful Broke Fordwich sub-region of the Hunter Valley. They now have 320 acres of low yielding 40 year old vines (originally established by Lindemans and Saxonvale), as well as a state-of the art winery.  In 2007, the 10th anniversary of MARGAN, Andrew and Lisa opened their stylish new cellar door and restaurant at the Broke Home Block vineyard.

Andrew places immense importance on making wines in a style that suits the vineyards where the grapes are grown and making his own wines in his own winery, and putting his name on the bottle of unblended wine as a point of difference. He believes the market will recognise the integrity of this model and support it over the concept brands or the faceless ones. 

MARGAN is now a 35,000 case brand, which is sold in all Australian states and in 16 countries around the globe.

Andrew was the founding President of the Broke Fordwich Winegrowers Association and filled that position for 9 years. He was a Board Member of Hunter Valley Wine Country Tourism from 1998-to 1999 and was awarded the prize for Individual Contribution to Local Tourism at the 1999 Hunter Tourism Awards. From 2005 till 2008 Andrew sat as Vice-Chairman of Wine Hunter Marketing before taking the founding role of Vice-President and Marketing Committee head of the Hunter Valley Wine Industry Association. He also sits on the Small Winemakers Committee of the Winemakers Federation of Australia.

Lisa Margan - Restaurateur

Lisa Margan was born in Sydney but made her ‘green change’ to the Hunter Valley early in life.  The Lisa/Andrew Margan story started at the bar of their college where they were both completing degrees. How ironic…..

Lisa was studying for a degree in applied science and food technology after which she commenced work as a high school teacher in Sydney.

After marrying, she joined Andrew in the Hunter Valley and resumed teaching until deciding to become more involved with the food and hospitality industry and re-train as a chef. She approached respected Hunter chef, Robert Molines and commenced an apprenticeship with him at Roberts at Peppertree.

In 1990, Andrew accepted a ‘flying winemaker’ position in Bordeaux, France so he and Lisa set up home in that region. Lisa worked as a private chef at wine house, Chateau de Sours where she would personally source produce from the markets and specialist food purveyors to use in her menus. During these years, Lisa developed an appreciation for quality produce, acknowledging it as being the cornerstone of good food.

After two years of living overseas (and returning annually for the Australian vintage), Lisa returned to University to study a Masters Degree in Science and nutrition. Her focus at this stage was on food and nutrition but also on organics - the production of food without synthetic pesticides, herbicides and fertilizers.

She completed this degree and worked at Maitland hospital in out-patient nutrition education. By this stage, there were two Margan children and one on the way. Andrew had left Tyrrell’s to start his own wine business - Margan.  Lisa went on maternity leave from the hospital with the intent to give Andrew ‘a bit of a hand’ with his small wine brand and hasn’t made it out yet!

Lisa set up the first Margan cellar door and restaurant Beltree at Margan on Hermitage Rd. Pokolbin in 2001. Very quickly it developed a cult following and received critical acclaim as well as annual appearances in the SMH Good Food Guide.

In 2007, the 10th year anniversary of Margan was celebrated with the opening of the second Margan restaurant and tasting room at the winery and vineyard in Broke.  Lisa’s aim was to provide visitors to Margan with a unique dining experience, great food and wine set in a stylish but casual ambience. (The restaurant draws influences from Italy- Lisa is half Italian- and France where she and Andrew have spent a lot of time)  Once again, Lisa’s restaurant is listed in the SMH Good Food Guide for 2008.

As well as working with Andrew to design the stunning rammed earth building which houses the new tasting room and restaurant, Lisa oversaw and styled the landscaping and internal fit out. Andrew contributes to the restaurant by overseeing the kitchens vegetable garden and orchard as well as putting together a wine list of Margan wines and also some of his personal favourites from Australia and beyond.

Lisa works with her kitchen team to design seasonally inspired menus which change monthly and reflect the excellent produce available at that time. Care and attention in sourcing quality ingredients ensures that food does not have to be over processed in the kitchen prior to presentation in the restaurant. She oversees every aspect of the restaurant to ensure visitors receive an unsurpassed food and wine experience.